The Korban Mincha sacrifice consisted mainly of flour and oil and sometimes frankincense which was then  shaken off. The Torah prohibits the addition of yeast or other leavening agents. The Torah also  prohibits d’vash, which Rashi tells us is not bee honey, but honey from fruit.  

There are many reasons for this: 

The Rambam in Moreh Nevuchim explains that this was a custom among idolaters. When they  brought sacrifices, the dough was leavened and they also mixed in sweet fruit juice.  

Abarbanel writes that waiting for the mincha to rise would cause delays; putting in fruit juice that  could get spoiled will cause rush. The Mincha had to be brought at the perfect time. 

More symbolically, the Chinuch writes that one should not be sluggish in his service of HaShem,  as represented by the slow leavening process which takes some time to happen, nor drawn after  physical desires as symbolized by the sweetness of the honey.  

Similarly, these two items represent the different factors that that pull people away from the  service of HaShem. Chometz, something which has been puffed up with air, represents ga’ava,  arrogance. A haughty person is full of himself but it is all vanity. Honey is sweet and represents  ta’ava, physical urges and desire.  

Sometimes a person will sin because he holds himself to be above the law due to his arrogance.  At other times he will sin even when he knows he is doing wrong simply because the urge is too  powerful for him to overcome. Honey and yeast are prohibited as a reminder that we need to  be small and true to Hashem’s desires when preparing to serve him. We should not allow our vanity or lust to get involved. 

We do find, however, that every korban was required to have salt on it! Why is this different than  yeast or honey? 

R’ Mordecai Gifter z”l explains that there is an important difference between salt and honey.  Yeast and honey cause external changes in the meal. The true taste of the flour and oil are hidden  and obscured. Not so with salt. Salt preserves and enhances food’s natural flavor, and can itself  be unnoticeable. 

Similarly, in our service of HaShem, we need to stay away from those outward adjustments that  make us feel like we look better. We need to seek a natural and unique expression of our inner  selves, of the person that each of us is, and in that way come closer to the Ribono Shel Olam. 

Just being “natural” is not always enough. We use salt to bring out the good taste. It enhances  and magnifies natural flavors on the offerings. In our service of HaShem we seek ways of livening  up our Torah and Mitzvos, so we taste and enjoy their natural sweetness. 

Have a beautiful Shabbos!

The Mosaica Haggadah by Rabbi Sender Haber

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